Chilli and red turmeric mussels with wild ginger, minced prawns and green peppercorns
For the paste
5 long red chillies, deseeded and roughly chopped
4 garlic cloves
1tbsp coriander roots, chopped 10g fresh red turmeric, peeled and roughly chopped (or 1tsp dried turmeric)
10g krachai (wild ginger) or regular ginger, peeled and roughly chopped
½tsp coarse sea salt
2tbsp vegetable oil
5g green peppercorns
2tbsp fish sauce
100ml hot fish stock
150ml coconut cream
500g mussels, cleaned
100g prawns, peeled, deveined and roughly minced
1tbsp thick tamarind water
10g Thai sweet basil, torn 4 spring onions, thinly sliced 8 Thai shallots, sliced
1 lime, cut in wedges pestle and mortar Start by making the paste. Pound the chillies, garlic, coriander roots, turmeric and ginger in a pestle and mortar, using the salt as an abrasive.
Heat the oil in a hot wok, then add the paste, scraping and stirring for 1 minute until it turns golden brown. Add the green peppercorns and stir-fry for 20 seconds to release their flavour, then deglaze the wok with the fish sauce, fish stock and half the coconut cream. Stir well, then add the mussels and minced prawns, giving the wok a gentle toss and being careful not to damage any mussel shells. Cover and steam for 2 minutes, then remove the lid and gently shake the wok. The mussels should have popped open (discard any that remain closed) and the prawns should be pink and hot throughout.
Add the tamarind water, sweet basil, spring onions, Thai shallots and remaining coconut cream, then gently stir all the ingredients together. The sauce should be creamy, fishy and savoury, with a mild chilli kick. Serve with lime wedges to squeeze over the top and finger bowls at the ready.